This recipe for "Cranberry-Raisin Pie" was a keeper from my culinary experiments one holiday season. The mixture of cranberries and raisins seemed to me to have some of the dark, rich complexity of mince-meat, but with a brighter, more refined flavor. This pie could be a reason to stock up on seasonal bags of cranberries -- they keep quite well in the freezer and can be used in this recipe directly from the freezer.
Cranberry-Raisin Pie
- 1.1/3 cup raisins
- 1.1/3 cup cranberries
- 1 cup Splenda (of course, granulated sugar works fine)
- 1/4 teaspoon salt
- 1.1/3 cup water
- 1.1/2 Tablespoon cornstarch
- 1 unbaked 9-inch pie shell, with top crust
- In a saucepan combine raisins, cranberries, sweetener, salt, and 1 cup of water. Bring to boil.
- Dissolve cornstarch in remaining 1/3 cup of (cold) water and stir into boiling mixture.
- Stir boiling mixture constantly until it thickens -- a few minutes.
- Remove mixture from heat; allow to cool.
- Pour into pie shell; add top crust.
- Bake in a preheated oven at 350°F for 1 hour.
From Potluck Plain and Fancy, by Susan and Gordon Perry.
